Tofu Mushroom Miso Soup Recipe

This is a thick hearty soup that can work as a meal or as a dish with other items such as maki. I wouldn’t recommend it as an appetizer or first course for any very heavy meals as it is pretty heavy. I usually make a ton and freeze it (usually without the miso and tofu, which I add to the reheated batch).
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I use ground cumin for texture.For frying the tofu-Using Firm Tofu, I press as much water out as possible using two cutting boards. Then I slice it as thinly as possible. Then I fry it in a pan with olive and sesame oil.